我国是全世界最大的芝麻种植、加工和出口国家，2023年其行业市场规模约1100亿元，湖北省是我国芝麻产量第二大的省。本项目针对我国当前芝麻加工业“二高二低”（工艺装备水平低、全价利用率低、安全风险因子高、芝麻油掺假比例高）现状，以芝麻加工业产业...

废油脂资源的绿色利用是党的二十大报告提出的“加快构建废弃物循环利用体系”的重要组成。我国每年约 1300 万吨废弃油脂的资源化利用对环境及食品安全至关重要，将其制备生物柴油可推进绿色清洁能源发展、避免回流餐桌，具有显著的生态、环境和社会效益。...

Toxic aldehydes in fried foods: Formation, analysis, and reduction strategies油炸食品中的有毒醛类：形成、分析与减少策略AbstractDuring high-temperature frying, heated culinary oils undergo thermooxidative degradation of unsaturated fatty ...

AbstractMicroplastics (MPs) are emerging environmental pollutants that are present in aquatic environments and accumulate within the food chain, posing significant threats to human health. Over 8 million tons of MPs enter these ecosystem...

Reduced fat content of fried batter-breaded fish nuggets by adding dietary fibers: Insight into wheat starch and gluten conformations, fiber properties and anti-fat absorption capacities添加膳食纤维降低油炸外裹糊鱼块的脂肪含量：基于小麦...

Adulteration detection of multi-species vegetable oils in camellia oil using Raman spectroscopy: Comparison of chemometrics and deep learning methods基于拉曼光谱技术的山茶油中多种植物油的掺假检测：化学计量学方法与深度学习方法的比较论文简...

Effect of Chlorella pyrenoidosa and Spirulina platensis powder on the physicochemical, structural, and rheological properties of rice starch: A comparative study小球藻和螺旋藻粉对大米淀粉理化、结构和流变特性的影响AbstractThe effect of Ch...

糖尿病已成为威胁中国乃至世界人民健康的最常见慢性疾病之一。消费者对食品尤其是主食的血糖指数(GI)越来越关注。作为一种传统的主食，米线一直受到中国消费者的欢迎。因此，降低米线GI的策略越来越受到研究的关注。淀粉是米线中含量最多的成分，淀粉的快...